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Skinny Cooks

1 pound or more of shucked clams
Cornmeal, yellow if possible
Chili Powder
Garlic salt
Secret Hot Sauce
Chopped canned tomatoes with liquid
Olive oil
Tabasco or other hot sauce
A little salt

You’ll need to make your own estimates of amounts since I don’t know how many clams you’ll be preparing, but here’s my best guess: 1-1/2 cups cornmeal, 1 tablespoon of Chili Powder, 1-1/2 teaspoons of garlic salt and pepper to taste.
Dredge your clams in this breading and fry in a one-to-one mixture of olive oil and butter. Fry on both sides so they’re golden-brown and crisp.
Bring to the table on a large plate and give your guests small plates and toothpicks to make it easier to find the pearls, if any. In addition to a can of chopped tomatoes, your secret hot sauce will require about 1-1/2 to 2 tablespoons of olive oil, 1-1/2 teaspoons of Tabasco sauce and 1/4 teaspoon of salt. Sauté in a saucepan; stir occasionally until the liquid reduces and the contents of the pan become a thicker sauce. Serve the hot sauce in a separate bowl alongside the platter of fried clams.
Here’s a warning: This hot sauce will stain the heck out of a good tablecloth. Maybe you’d better use a plastic table cover for the party and let the guests worry about it if they spill the sauce on their shirts … since, you know, sauce happens.
Skinny Cooks Can’t Be Trusted is available by sending $13.95 (includes postage and handling) for each copy to: Dave Kessler, 510 Greenbrier Drive, Richmond, IN 47374, or by downloading the e-book by entering “Skinny Cooks” in the search field at